Beetroot Carpaccio

A recipe from Jean-Francois Nulli, chef de cuisine at the JW Marriott Hanoi Hotel

Being invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and popularised during the second half of the 20th century, carpaccio (beef or salmon, tuna) can turn into a magical experiment when combined with beetroot. The dish is presented by chef Nulli.